Croissants

Directions

1. 1
   In a stand mixer bowl, add the flour and make a well. Add the water, yeast, shortening, salt, sugar, and half of the butter. Mix well and beat for 10 to 12 minutes briskly until soft but not sticky.
2. 2
   Form a ball, transfer to another bowl, cover, and allow to rise for 1 hour.
3. 3
   Wrap the remaining butter in a tea towel or baking paper, and crush with a rolling pin until soft.
4. 4
   Roll out the dough into a circle about 2-centimeter thick, spread on the butter, fold over the dough and roll into a rectangle, maintaining 2-centimeter thickness.
5. 5
   Fold in three, roll out and repeat this action twice.
6. 6
   Leave to rest in the refrigerator for 20 minutes.
7. 7
   Roll out the dough into a long strip of 12 centimeter wide and 4 millimeters thick. Cut into triangles 10 to 12 centimeters wide.
8. 8
   Roll up gently from the base, place on a baking tray, with the pointed side facing up.
9. 9
   Brush with beaten egg and allow to rise for 40 minutes.
10. 10
    Preheat the oven to 220 degrees Celsius.
11. 11
    Bake for 10-15 minutes.